Tarragon, thyme and chamomile are three herbs that add some real distinction to any herb garden
Tarragon (Artemisia dracunculus). Tarragon leaves are very aromatic. The plant likes well-drained soil and full to partial shade. Since it is so aromatic, use sparingly with foods. It can reach two feet high.
Thyme (Thymus vulgaris). Thyme is a perennial the may reach almost 20 inches high, although there are many varieties. There are a great many species of thyme (some estimates run as high as 350), and many have different characteristics. I rarely use thyme for cooking, but I do use it in a number of different ways. I use wooly thyme (thymus pseudolanugiosis) as a ground cover, to fill in spaces between flagstones and growing between rocks in terracing walls. Thyme likes full sun to partial shade. The leaves of vulgaris is used in salads and as cooking seasonings. They are also used to flavor cough medicines.
Chamomile- There are two different plants called chamomile. One is Roman chamomile (chamaemelum nobile), which is a low-growing plant growing to about nine inches tall with feathery leaves. The flavor and the aroma of Roman chamomile is much stronger than that of German chamomile (Matricara recutita). The leaves of Roman chamomile can be steeped in water when making chamomile tea. In German chamomile, steep the dried flowers to make the tea. German chamomile grows much taller than Roman chamomile (up to three feet) and has coarser leaves. Extracts from both are used in lotions, ointments and inhalations.
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